Southern Smothered Chicken

This is one of our favorite chicken recipes. No Campbell’s Soup required.

1 chicken, cut up
1 cup sliced mushrooms
2 onions, sliced
2 cloves garlic, chopped
1 cup of chicken stock
2 T flour
1 T oil
Mixture of salt, pepper, garlic powder, onion powder, dried thyme, paprika.
(Optional garnish: a few sprigs of fresh thyme and fresh parsley)

Heat oven to 350F

Combine the flour with the powder mixture.
Heat a large deep sided skillet over medium high heat and add oil.
Dredge the chicken in the flour mixture and then add to the oil. Brown all sides.
Remove the chicken to a plate and keep warm.
Add the onions, mushrooms, and garlic. Cook until soft.
Take the remaining flour mixture and sprinkle over the cooked onion mixture.
Stir and brown the flour and make a nice, thick roux.
Pour in the chicken stock a little at a time while stirring the roux so there are no lumps.
Bring to a boil and then reduce to a simmer and add the chicken and a couple sprigs of fresh thyme.
Transfer to the oven and cook for 30 minutes.